Inside the canned food where the condition is said to be absence of oxygen, low acidity and abundance of water with nutrients. All this provide a good environment for the growth of Clostridium botulinum.
however, lowering the pH to below 4.6 effectively inhibit the growth of C.botulinum.
2. How the High Methoxyl pectin and Low Methoxyl pectin affected by pH?
HM pectin will need a pH range from 1 to 3.5 in order to gel. when the production of jam and jellies, it require a solid levels of 55% or higher and company with the pH 1 to 3.5 for the product to gel.
At pH greater than 3.5, HM pectin will not gel but gives a viscosity.
Whereas, gelations of LM pectin will occur at pH 1 to 7 and higher~ if the calcium is present. LM pectin show spreadable property and with a rigidity increase as the pH fall below a pKa of 3.5.
1. Why acidification of canned food is important?
Inside the canned food where the condition is said to be absence of oxygen, low acidity and abundance of water with nutrients. All this provide a good environment for the growth of Clostridium botulinum.
however, lowering the pH to below 4.6 effectively inhibit the growth of C.botulinum.
2. How the High Methoxyl pectin and Low Methoxyl pectin affected by pH?
HM pectin will need a pH range from 1 to 3.5 in order to gel. when the production of jam and jellies, it require a solid levels of 55% or higher and company with the pH 1 to 3.5 for the product to gel.
At pH greater than 3.5, HM pectin will not gel but gives a viscosity.
Whereas, gelations of LM pectin will occur at pH 1 to 7 and higher~ if the calcium is present. LM pectin show spreadable property and with a rigidity increase as the pH fall below a pKa of 3.5.